Mushroom and artichoke omelette

Step by step recipe:

  1. 3 min.Mushroom and artichoke omelette : Photo of step #1

    Beat the eggs

    Break 6 eggs, salt and pepper, then beat for 1 minute.

    Set aside.
  2. 5 min.Mushroom and artichoke omelette : Photo of step #2

    Prepare the filling

    Peel 1 spring onion (scallion) and chop finely.

    Set aside.
  3. 7 min.Mushroom and artichoke omelette : Photo of step #3
    Peel (if necessary) 350 g mushrooms and cut into small pieces.

    Set aside.
  4. 20 min.Mushroom and artichoke omelette : Photo of step #4
    Prepare 4 purples artichokes and cut into small pieces.

    Set aside.
  5. 2 min.Mushroom and artichoke omelette : Photo of step #5
    Pour 4 tablespoons olive oil into a large frying pan on medium heat. When really hot, add the chopped onion.

    Salt and pepper, then cook for 1 minute without colouring.
  6. 6 min.Mushroom and artichoke omelette : Photo of step #6
    Add the mushrooms and fry until lightly browned.

    Towards the end of cooking, add the artichokes.

    Transfer the filling onto a plate.
  7. 4 min.Mushroom and artichoke omelette : Photo of step #7

    Cook the omelette

    Wipe the pan out quickly, pour in 3 tablespoons olive oil and put back on medium heat.

    When the oil is hot, pour in the beaten eggs.

    Use a wooden spatula or soft spatula to draw the egg from the edge of the omelette towards the centre.
  8. 5 min.Mushroom and artichoke omelette : Photo of step #8
    When the omelette is about half cooked, tip the filling on top, turn down the heat, cover and leave to cook for 5 minutes.
  9. 2 min.Mushroom and artichoke omelette : Photo of step #9
    To finish, allow the omelette to break up naturally as you fold the edges over towards the centre.

    Serve right away.

Remarks:

As with all omelettes, do take care not to overcook it, or it will be too dry.

Source:

Home made.

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